Reviewed: Jul. 21, 2008

Wow! I'll definitely be making these again. I made it even more healthy by using whole wheat flour and adding 3 Tbs ground flax. I also replaced the sour cream with plain yogurt and the white sugar with brown and cut the amount of sugar in half. I reduced the baking powder to 1 1/2 tsp and used 4 medium sized bananas. It made 12 cupcake-sized muffins. I kept a third of the batch plain and added a couple of chocolate chips to a third of the batch and fresh blueberries to the rest. All three kinds turned out wonderful. I ate one fresh out of the oven and all the prior reviews are right... it's not as good if you don't let it cool. In fact, it's much better several hours after it cools. Strange how that works...

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WalkingStomach

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Reviewed: Jul. 10, 2008

I substituted plain yogurt for sour cream. It tasted light. Though my mom said it was the best muffin she'd ever had, it tasted kind of bland for me. I think 2 bananas didin't give enough flavour. Next time I make the muffins, I will use 3 bananas.

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Kahori526

Cooking Level: Beginning

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Reviewed: Jun. 12, 2008

This is a great starting point recipe!! I have made these several times with additional healthy changes and they have turned out very good. Here goes.. sub 1/2 cup Whole wheat flour, reduce baking powder to 1 1/2 tsp, ADD - 1/2 cup to 1 cup extra mashed bananna, sub best brown or golden brown sugar, extra 1/2 tsp vanilla, ADD - 3 Tbsp flax meal, 1/2 cup chipits, 1/2 cup chopped walnuts, and I added some cinnamon too. Thanks for a great low fat fun muffin. My son gives it 2 thumbs up (as his mouth is full of muffin).

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jun. 11, 2008

I have to disagree with most everyone else, these were not what I was hoping for. The texture was nice, but they had a funny aftertaste and did not taste as banana-ish as I would have liked.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: May 30, 2008

These are so good! I used whole wheat flour, brown sugar, fat free sour cream and 3 large ripe bananas. They have been out of the oven for less than 1 hour and half of them are already gone! This will be my permanent banana muffin recipe. My favorite part-no oil!!

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momof2

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2008

I'm going to have to respectfully disagree with all of the rave reviews...I used yogurt instead of sour cream as one user suggested, but other than that made it exactly. Not only are they not very sweet, they don't seem to have too much flavor at all, I think there needs to be a little more vanilla or sugar to bring out the banana flavor. Also, the texture is very much like a plain sponge-cake, not muffiny at all. They are quick and easy but I will be shopping for a different recipe to use from now on.

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Mar. 26, 2008

quick and easy

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J. Ruth

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Reviewed: Mar. 17, 2008

This was a good recipe. We used it with some modifications for our daughter's first birthday "cake." We added 2 tablespoons of oat bran and substituted applesauce for the sugar and plain yogurt for the sour cream. They still are very good without the conventional ingredients and she loves them so much I think I will have to make them often for snacks.

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SJC1637

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 10, 2008

These are my son's most requested treat for his lunchbox! I substitute in wheat flour (about 1/2 cup) and also add in some dark chocolate chips to make it more kid friendly. Great to find a recipe with no butter and little sugar - thanks for sharing!

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scootypatooty

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 26, 2008

My husband loved these. Couldn't believe how quick and easy they were to make. We used low fat plain vanilla in place o sour cream and added about 1/2. In his words the were "Yummy"

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Issa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Feb. 26, 2008

These muffins are delicious. I used light sour cream and a dash of cinnamon. They turned out light and airy with the perfect amount of sweetness. My husband and kids loved them.

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Mary M.

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

Soft, light, and very easy to make muffin. I followed recipe exactly and only had to leave them in for 15 minutes. The sweetness was just right. Next time I may use whole wheat flour, add some other spices, nuts, and/or chocolate chips just to "dress" them up a bit, but they are fine plain by themselves. I am also glad that these are supposedly lower in fat.

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Marcy

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

I really liked that these weren't very sweet. I used flax instead of the egg, and made 24 mini muffins that baked for 15 minutes. Surprisingly good for what's in them.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 1, 2008

Great low calorie recipe. Unfortunately I won't make these again I miss the taste and texture of less healthy muffins.

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Jes

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

Living In: Killeen, Texas, USA

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Reviewed: Jan. 16, 2008

These were yummy! The changes I made were I used 1/4 cup Dannon Light & Fit Carb & Sugar Control Vanilla Yogurt for the sour cream. (It's what I had.) I also used 1 cup oat bran flour instead of all purpose to bump up the nutrition. I also added 1/2 cup chopped walnuts and 1/4 cup mini chocolate chips (my kids love them that way.) I made 30 mini muffins. (Only 53 calories and 8 carbs each--even with my add-ins.) I just realized that I didn't even realize the recipe called for 1 T. of baking powder, so I only used 1 t. and they were great. Some reviews say 1 T. was too much, so just so you know they work fine with less!

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KOISMITH

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Jan. 11, 2008

These muffins have good flavor. The texture is very light and fluffy. I added about 1/3 cup oatmeal and 1/2 tp. cinnamon. I used reduced fat sour cream and baked them in a mini muffin pan for 12 minutes. I like that these muffins have almost no sugar or fat.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Dec. 1, 2007

Considering they're low-fat, they're very good. Husband is not a big fan of "healthy" baking, and he didn't even notice and loved them. 2 yr old loved them too. I used lite sour cream, it's all I had.

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Renee

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

Yum. I used nonfat yogurt instead of the sour cream and added some tart diced apples. I don't know that I would use the apples again, but the muffins were delicious even straight out of the oven. I was a little concerned about the color as I used some yucky brown frozen bananas, but the outside at least was a lovely golden brown. Definitely better when cool. I'll be making these again I think.

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Stephanie Lawrence

Home Town: Amsterdam, New York, USA

Living In: Cobleskill, New York, USA

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Reviewed: Oct. 13, 2007

my kids loved these for breakfast....they were easy to make and take in the van for them to eat....

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 5, 2007

These are good for a low-fat recipe. They are not good when first eating them warm, can definately sense more of the baking powder aftertaste. (and I used less than the recipe called for). Once cooled however, they were tasty enough to eat again. Don't expect a cakey muffin though.

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mommyabi

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